Vietnamese Coconut-Corn Fritters

Makes about 30 small fritters
Prep time: 10 minutes

Ingredients:

Dipping Sauce:
4 tbsp rice wine vinegar
2 tbsp honey
2 tbsp Thai fish sauce
2 tsp hot chili sauce

2/3 cup Crystal Coco coconut flour
1/2 tsp baking powder
2 eggs
2 tbsp Crystal Coco coconut oil, melted
2 tbsp soy sauce
1 tbsp lemon juice
3/4 cup kernel corn, frozen-thawed or canned-drained
2 tbsp chopped fresh cilantro
Crystal Coco coconut oil for frying

Method:

First make the dipping sauce. Stir together the rice vinegar, honey, fish sauce & chili sauce in a small bowl. Set aside.

Sift the coconut flour and baking powder together into a bowl. In a small bowl, beat together the eggs, coconut oil, soy sauce & lemon juice. Stir into the flour bowl; then stir in the corn and cilantro.

Heat 1/2 inch of coconut oil in a wok or skillet until it reaches 350°F. Drop in spoonfuls of batter and fry in batches for 2-3 minutes until crisp and golden, turning once. Pat dry on paper towel and serve hot with dipping sauce.

Chef Kevin Wagner (The Down East Coconut Company)

 

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